robust turkey vegetable soup
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| recipe by :ontario turkey producers marketing board in kitchener, ontario. |
| serving size : 6 preparation time :0:00 |
| categories : beans broccoli |
| carrot corn |
| green beans lima beans |
| rice soup |
| turkey zucchini |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 Tbsp | canola oil |
| 1 cup | onion -- chopped |
| 1/2 cup | celery -- chopped |
| 2 cup | cooked turkey -- chopped |
| 4 cup | turkey broth |
| 1/2 cup | green beans -- cut in 1/2" pieces |
| 1/2 cup | carrots -- cut into chunks |
| 1/2 cup | broccoli -- cut in 1/2" pieces |
| 1/2 cup | lima beans |
| 1/2 cup | corn |
| 1/2 cup | zucchini -- sliced |
| 3 medium | tomatoes -- peeled and quartered |
| 1 cup | cooked brown rice |
| 1/2 tsp | thyme |
| 1/2 tsp | oregano |
| 2 Tbsp | parsley |
| | salt and pepper -- to taste |
| |
| in a large soup kettle, heat oil and saute onions and celery. saute until |
| vegetables are soft. |
| add turkey, stock, all vegetables, rice and herbs. |
| simmer 10-12 minutes until vegetables are tender crisps. stir in parsley and |
| season with salt and pepper. |
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| cuisine: "must make ahead" |
| source: "national turkey federation" |
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| per serving (excluding unknown items): 233 calories; 5g fat (20.7% calories from |
| fat); 20g protein; 28g carbohydrate; 6g dietary fiber; 35mg cholesterol; 60mg |
| sodium. exchanges: 1 1/2 grain(starch); 2 lean meat; 1 1/2 vegetable; 1/2 fat. |
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| notes : prepare the day before, cover and refrigerate for flavors to blend. |
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| (ID: 79279) Mirror: rec.food.recipes: Tue, Mar 4, 2003 |